isquiotibiales

It's Tip Tuesday once again in Risa's Kluttered Kitchen. This week we are preserving berries with a very easy hack.

I have been doing this for awhile, and was reminded by a recent episode of The Rachael Ray Show.

Place your berries in a small colander. Place it in a bowl. Fill the bowl with 1 part white vinegar and two parts water. Let the berries soak for a few minutes. Not too long. Then drain the berries. Dry them well.

They are ready to be placed in Green Boxes or any other plastic box for a fresh snack, or your childrens' lunch box, or granola, or cereal or to top a cheesecake. They will stay fresh for about a week or a bit more.

I have shown you my other tip to keeping them fresh almost a year ago. You can put them stem-end-down in a green box and then top them with berries in the other directions. Close the box and they will keep fresh for about 2 weeks, with little mold or discoloration.

Debbie Meyer Green Boxes
https://www.bedbathandbeyond.com/stor...

Hey it's a very special Tool Tuesday today - This week (Fri/Sat Sept 7/8) is the Annual Bowers Pepper Festival in Bowers, PA. My pilgrimage to the fields at Meadow View Farms and my yearly visit with my Chile-Head friends. To celebrate my favorite time of year I am starting this week with Tool Tuesday Chile Edition. My important tools for dealing with chiles.
1) vinyl gloves - most important (not technically a tool) for holding chiles and scraping out the seeds. You don't want to get capsaicin on your fingers. You don't want to touch any body part with those fingers. Please wear vinyl gloves.

2) grapefruit spoon for scraping out the seeds without opening the chile (great for jalapeno poppers)

3) a pair of tongs with silicone ends - to hold chiles over gas stovetop so you can roast them. Also you can roast in the broiler, on a cast iron skillet or griddle.

Just be careful. You don't want to get "Hun

I love making, and eating, hummus. I've been making the recipe from Barefoot Contessa Cookbook for many years. This time I adapted it and used roasted garlic and my new Cuisinart 11 Cup Elemental Food Processor.

Quick hummus in the food processor
Adapted from Barefoot Contessa cookbook by Ina Garten

4 garlic cloves*
2 cups canned chickpeas, drained, liquid reserved.
1 1/2 teaspoons kosher salt.
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas.
8 dashes hot sauce.

*I used 4 cloves roasted garlic

Place all ingredients in food processor work bowl with chopping blade. Lock lid and press pulse a few times to start the pureeing. Then Let it go on HIGH or just click it so the machine continuously purees for 30 seconds or so.

Makes 1 bowl of hummus

use anything you like for dipping and spreading - a knife or crackers, pita bread, or you can drizzle it with olive oil and just go crazy. I sometimes garnish with some zaatar or dukkah or minced up nuts.

Risa's notes:

Tahini can be found at any good supermarket or specialty market. It is a sesame paste, somewhat like peanut butter. It has a much milder flavor. It is very rich.

https://www.walmart.com/ip/Roland-Tah...

It is usually in with the peanut butter. I've seen it at Walmart, Job Lot, and fancier stores such as Williams-Sonoma.

My food processor is now available at Walmart at a pretty good price.
https://www.walmart.com/ip/Cuisinart-...

Done in my 6 quart duo Instant Pot - found on Amazon, at retailers such as Walmart, Kohl's and Target.

An extension of the previous video on Instant Pot Macaroni & Cheese = this time same recipe, different cheeses. I wasn't happy with the mouth feel of the other recipe. So, instead of steakhouse cheese and Fontina, I used 8 oz Velveeta shredded cheese, 4 oz cream cheese and 8 oz Monterey Jack cheese. It came out super-creamy. The ultimate stove-top macaroni & cheese done in the Instant Pot. You want creamy macaroni & cheese this is the recipe for you.

How to make Cold Brew

What is Cold Brew? This article from Food Network answers that question and more
https://apple.news/A-VOlmcS5T7q8oB1cz...

Two ways:
Soak 1 lb coffee beans in 8 quarts water, 12-24 hours. Strain through cheesecloth into a large container or several quart bottles. Refrigerate. Serve 2 oz with 2x the water, some milk or dairy free milk and ice and your favorite syrup or sweetener. Or...

A cold brew pot - fill sieve with coffee grounds. Soak in 32 oz cold water. 12-24 hours. Strain and refrigerate.

My pot is a couple of years old but this one is very similar - I've seen it on target.com and Amazon.
Check out this item at Target https://www.target.com/p/primula-pace...

It's Thanksgiving time once again. Time to put out your best china, make a lot of food and have family over. It's harvest time. It's celebration time. I have to have a jar of this spicy and sweet concoction on my turkey. Now you can too.

1 tbsp Vegetable oil
3 medium apples
3 medium pears
1/3 cup raisins (I use dried blueberries)
1/4 cup Grand Marnier*
1 lb bag fresh cranberries, washed
4 oz Chipotle peppers in adobo sauce
2 tsp ground cinnamon
1 cup granulated sugar
Zest from 1/2 orange, finely minced
1/2 cup orange juice
1/2 tsp ground nutmeg
1/4 cup Grand Marnier (yes an additional 1/4 cup)

Peel, core and dice apples and pears. Great oil on medium heat until warm. Add in pears, apples and raisins. Saute for 3-5 minutes until starting to soften. Add in first dose of Grand Marnier, sugar, orange zest and juice. Stir and dinner for 40-45 minutes till it begins to thing. Add nutmeg and 2nd 1/4 cup Grand Marnier and mix. Chill until ready to serve. Keeps a really long time refrigerated. Makes about 1 quart.

* if you cant find Grand Marnier or it's too expensive, nips are a great way to go. Two of them are just enough for the recipe and cost around $10 total. Otherwise there are cheaper orange liqueurs out there.

This for cooking Paleo/diet without too much extra work

1. Find recipes that are family friendly. Substitute ingredients u need to sub - either buy them out make them - at least a week b4 u need them.
2. Meal prep as much as you can
3. Cook as much previously as you can. Proteins freeze really well once cooked (except fish.)
4. Sweet yourself up for success - meal prep is one way of doing that. Also a great way of keeping healthy snacks around for you and your family. No need to buy chips if you have sliced cucumber or homemade healthy snacks pre-made (lots of great paleo/iet recipes around the internet).

Extra tip:
5. Find a part of your week that is available and do all prep work including meal planning in that time (for me it's some time on Wednesday.)

Passover Last Night: Rotisserie Lamb/Greek Spinach & Rice IP
serves 4

1-3 lb boneless leg of lamb
1 cup plain Greek yogurt
1 T Spiceology Greek Freak
1 t roasted cumin seeds, ground
1 t dried Rosemary
2 cloves garlic, peeled & sliced
Inside mixture:
4 oz cheese (ricotta salata instead of feta)
2 large cloves garlic, peeled & sliced

Mix marinade:
In bowl, combine yogurt with Greek Freak (or any mediterranean, cumin and rosemary. Mix well.

Make slits all over the lamb and fill with garlic slices. Rub meat with yogurt mixture and place in refrigerator for 1-4 hours. Remove and let sit at room temp for 1/2 hour. Tie up the meat with kitchen twine and put on rotisserie spit.

Place in air fryer oven. Set on rotisserie setting and give it 15 min per lb. Every 15 min brush with olive oil.

Once done, let sit covered with foil (carry over cooking time.)

Slice with electric knife and serve with Spinach and Rice.

Spinach & Rice
Adapted from olivetomato.com
Greek Spinach and Rice – Spanakokorizo

I omitted the dried mint as I was out (actually I misplaced it and found it the next day,) I used some Spiceology Greek Freak (no longer called it - now it is the Meditteranean blend) and some Penzey's dried dill weed.

In Instant Pot rice recipes, it says to soak the rice or rinse it until it runs clear. The starch that you pour off is what can clog the vent if you quick release. I find that the rice comes out more tender if you rinse off the starch. I soak it for about 15 minutes before cooking. Then I drain it well and then add it to the recipe. Jasmine rice cooks best at 6 minutes in the Instant Pot.

I set my Instant Pot on saute high. When it got hot, I added lemon juice, a touch of water and the spinach and I wilted it. Removed it and set it aside. Dried out the inner pot with paper towel and added olive oil. Added the chopped onion, dill weed and Greek Freak. I sweated the onion until soft and added the rinsed rice. Sauteed for a moment. Added the spinach back to the pot with the water (1/2 c rice with 1/2 cup water - instant pot instructions not stove top instructions.) Locked lid. Set it to manual (pressure cook setting) and 6 minutes. Sealed the vent and walked away. When it was done I let it naturally release.

Served with sliced lamb

Instant pot 8 qt Duo plus
Instant Pot DUO Plus 8 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer https://www.amazon.com/dp/B075CWJ3T8/...

Trudeau clips (cheapest price I've seen)
https://www.worldmarket.com/product/u...

6 qt Power XL Air Fryer Oven
Walmart has the best price right now
http://www.walmart.com/ip/Power-6-Qua...

We all have a lot of leftovers after Thanksgiving and we need lots of ideas to use them up. I showed you one way and I have several other suggestions from a great Turkey and Stuffing Pie to Chile Rellenos Pasta to the old favorite Turkey Tetrazzini.

Day After Thanksgiving Sandwich

2 slices sturdy bread, roasted
1/4 cup cranberry sauce
2 slices leftover turkey meat, warmed
1/4 cup stuffing
Additions:
Creamed onions, mashed up
Gravy

Toast bread. Spread cranberry sauce on one side, gravy on the other if you have it. To with stuffing and then turkey. Top with other slice bread. Slice in half diagonally.

Makes 1 awesome sandwich

For some other leftovers ideas -
Leftover Turkey & Stuffing Pie
https://abc.go.com/shows/the-chew/rec...

Quick Chinese Turkey Salad
https://kikkomanusa.com/homecooks/rec...

Turkey fried rice
https://pin.it/7nmell76wyjkwy

Turkey chile rellenos pasta
https://pin.it/saftrrmy443gh7

Turkey Tetrazzini
https://pin.it/qs2xcqau3ysz5a

Top tips for winter entertaining

Send invitations by email or snail mail a few weeks b4 with a dated RSVP, call a week b4 to get final count

Make menu that takes everyone into consideration - have something for everyone (vegan, vegetarian, Paleo, etc). Have room temperature, hot and cold dishes.

Pre-cook as much as possible and set table night b4 - some things taste better the next day

Always take a little help from the store - pretty paper plates instead of the daily dishes ( http://www.walmart.com/ip/Pioneer-Wom...

http://www.walmart.com/ip/Pioneer-Wom...

appetizers from the olive bar at the supermarket or hummus and pita chips

If you pre-cook and do as much as possible b4 hand then you can spend the whole night with your family and friends and none of it in the kitchen. Set the stage for the party and you won't have anything to do except enjoy your guests and your food.

Extra tips:
If you are serving drinks, set up a simple bar - favorite alcohol in one line at the back of the table, appropriate glasses in front, a couple of dishes of nibbles and garnishes for the drinks.

If you are setting a coffee bar, make sure to have enuf k-cups or coffee pods, or a full pot of coffee and lots of add-ons such as different syrups, milk, cream, sugar and/or Stevia or favorite sugar substitute. Lots of cups and spoons.

Most important... Have a great time!

I got this recipe from Indigo Nilli 9 Months ago when she published a video called My Morning Smoothie.

https://www.youtube.com/watch?v=O01I5...

Here is the recipe I copied - this is for one smoothie (without a couple of things because I couldn't spell them (the original recipe can be found in the notes under Indigo's video):

1 small cucumber, washed and peeled and cut into chunks
1 carrot, washed and chopped coarsely
1 stalk celery, washed and sliced
handful kale (I use either spinach or Power Greens from Costco), washed
handful romaine lettuce, washed and chopped*
1/4 avocado
1 cup frozen strawberries or other fruit
1 lemon - seeded and no zest left on it**
2 thumbs fresh ginger root, scrubbed and peeled
pinch salt (I use Himalayan pink salt)
1/6 teaspoon sweetener (I use local honey, agave nectar, date sugar or maple sugar)
2 cups water
2 cups ice ( not necessary if using frozen fruit)
Dry Mix:
1 tbsp chia seeds (can be found at Costco)
1 tbsp hemp seeds (can be found at Costco)
1 tsp psyllium fiber (can be found at Costco)
1/2 tsp lecithin (dry powder found at health food stores)
2 tbsp potato starch (Bob's Red Mill) 1/2 tsp to start
(lecithin and potato starch together make them work together better)
whey protein***
(3) multi-vitamins

I make up a big batch of the smoothie mix and a big batch of the dry mix and pour off 1 cup smoothie and 1 tbsp dry mix for each smoothie.

In a blender with a heavy motor (either VItamix or Ninja or Breville) puree all of the vegetables and fruit. Add the dry mix (1 tbsp per smoothie). Pulse it a few times first to break up all the bigger pieces and then let it puree.

Pour into single use cup. Great for breakfast, lumch or snack. I also love it as a power boost when I feel really tired. Great way to get many veggies and fruits at the same time. You can switch out the frozen fruit for anything you have.

Risa's notes:
* Romaine has been recalled so use some other dark green lettuce
** At the time of the video I didn't have any lemons so I used this. It is a wonderful concoction. It is mainly whole citrus and some sugar. I use 1 tsp at a time in a smoothie.
http://abc.go.com/shows/the-chew/reci...
*** I didn't have any whey protein. It is easily found at most pharmacies and even at Costco.

I also add these products to the dry mix:
GreenvitaEssence powder
https://www.amazon.com/Green-Vitae-Es...

Ancestral Roots Spirulina Powder (I get it at Marshalls)
https://omgsuperfoods.com/ancestral-r...

To make a weeks worth, use a 1/2 gallon mason gar and use 5x the amount of each item in the recipe.

I thought I would test out the new Chile Pepper rack and corer set that I bought at Home Depot in my air fryer oven with a new recipe from Skinnytaste from the new Air Fryer Cookbook.

here's a link to the book:
The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer

https://www.amazon.com/dp/198482564X/...

I'm really enjoying the book so far. I've made 3 recipes so far and all were tasty. Trying another tonight.

Charcoal Companion Chile Pepper grill rack
I got mine at Home Depot.
https://www.homedepot.com/p/Charcoal-...

This is the closest recipe I could find from Skinnytaste. It's for the oven and the mixture is a bit different. Want to make them in the air fryer?? 325 degrees for 12 min but pre-cook the bacon a little before wrapping around the Jalapeno or the fat won't render as much and it won't get as crispy.

https://www.skinnytaste.com/skinny-ba...

This weeks Tool Tuesday is about something I consider a tool to good cooking - my freezer pantry. I know some people don't consider it a tool or a pantry but I want you to consider it just that.

Mine is filled with different meats, veggies, fruit, but also chicken bones (for bone broth) and chicken skin (for latkes and chopped liver), veggie scraps (veggie broth), corn cobs and lobster shells (for chowder broth).

I want you, the subscribers, to help me out - Hubby has challenged me to clean out the freezer - to cook from it and to stop buying protein when we have a lot of it in there, So, I ask you, subscribers and friends, to give me meal suggestions in the comments below. Not on other social media platforms. Just Youtube.

Here's the contest and giveaway - make your suggestions here on YouTube. Just here, I will cook the top 10 suggestions. I will post pictures of each dish. I will also make a future video, or two, about the freezer meals and how the freezer is doing.
My husband and son will rate them. Best suggestion wins a prize. My favorite kitchen gadget or tool.

So suggest away...

Here is my freezer inventory. Look it over and make your suggestions.

https://drive.google.com/open?id=1ikV...

Thanks. And thanks for coming into my kitchen,

I find these to be the easiest way to preserving the freshness of veggies and fruits. I rarely throw out produce since I found these.
Debbie Meyers Green Boxes
https://www.bedbathandbeyond.com/stor...

Debbie Meyers Green bags
https://www.bedbathandbeyond.com/stor...

Debbie Meyer Green Bag website:
https://www.debbiemeyer.com/

The cocktail shaker makes a Shakerado (shaken coffee drink)

Place the cocktail shaker on the coffee pot (the place where u put the coffee mug). Brew your espresso or strong coffee. Once it's done brewing, add your syrups out sugar and the ice cubes. Put the top on and shake away and the coffee cools off immediately. Add more ice if u wish.

Remove top if u wish to strain out the ice, otherwise pour it into a tall glass. Add your whipped cream, if u want.

Makes 1 iced shaken coffee drink

It's Tool Tuesday once again. The decision to make this video came from a discussion last week with my friend Kim. She had just gotten a Food Network Mandoline and she wanted tips to using it. She had only had a chefs knife and didn't know what to do with it. I gave her some basic tips and tricks to using a mandoline and she told me I should do a video on mandoline safety so here it is...

I have the Simple Slicer from Pampered Chef.
https://www.pamperedchef.com/shop/Coo...

It has 3 slice widths - 1/16, 1/8 and 3/16. It also has a way of locking it so you don't cut yourself if you store it in a drawer. It is dishwasher safe, top rack only. It doesn't have lots of pieces to store or lose. I like it a lot.

There are other variations out there - OXO, Kuhn Rikon, japanese versions, if you search Google you will find many different kinds. Some with pieces that you switch out, some like mine that are all inclusive, and go from cheap to expensive. I've had a Nordicware one that was very costly but I didn't like it. It was hard to store, it wasn't as sharp as I would've liked and it was hard to handle.

Do not think you are a chef and cut quickly, without the safety grip, you will cut yourself badly. Always use the safety grip. Always. If you do decide to cut a vegetable or fruit with your hand keep your hand flat and only cut about halfway and then use the grip the rest of the way. It is very dangerous.

So don't go fast and don't do things without the safety. Very important.


Extra tip:

Look for one with different size cuts, and one that is easy to store, easy to clean. Make sure if you wash it by hand that you let it dry completely before storing or it will rust.

It's another episode of Baking with Trevor, although Trevor doesn't do as much in this one. We make a recipe I got from King Arthur Flour many years ago when he was allergic to all kinds of stuff. This is my adaptation. Not the original recipe. In the original, it had butter and sugar. I used coconut oil, unrefined. Etc.

Delicious muffins - great for breakfast, a snack, any time of the day.

Banana Chocolate Chip Muffins
Adapted from King Arthur Flour
Makes 14-16 standard muffins (depending on how many add-ins you use

1/2 cup unrefined coconut oil
2/3 cup sugar
1 cup mashed ripe bananas
1 large egg (or 2 tbsp chia seeds and 2 tbsp water)
1 tsp pure vanilla extract
1/8 tsp coconut extract
1/3 cup milk or milk alternative
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unbleached all-purpose flour
1 cup white whole wheat flour (or whole wheat)
3/4 cup dark chocolate chips (I use Ghiradelli dark or Guittard)
1 cup pumpkin seeds
1 cup cinnamon chips (Hershey's but if you have King Arthur’s they are good too)

Preheat oven to 350 degrees F. Lightly grease 12-14 standard muffin cups (I use a Chicago Metallic silicone bar pan and 4 silicone muffin cups which I don't spray and they fall right out).
Beat the unrefined coconut oil and sugar together until smooth. Beat in the banana,
then the eggs, flavorings, and milk. Add the baking powder, soda and salt and then the flours, mixing until smooth. Do not overmix. If the mixture has a lot of lumps, beat at a higher speed until they are nearly gone. Add in chips, seeds and cinnamon chips.
Heaping the thick batter into prepared muffin cups, mounding them quite full. It
makes more muffins if you use all the add-ins. Muffins bake 20-23 minutes. Took 8 minutes in silicone muffin cups in air fryer.

They are done when a toothpick inserted in center comes out clean.
Transfer to a cooling rack to cool.
Yields 12-16 muffins

It's so easy to make your own chocolate dipped strawberries. I realize that it is so easy to go to a store and buy them but it is so much more economical to do it yourself, and of course, you are doing this from love so your partner, or husband/wife will appreciate it. Do it yourself. So worth it.

Chocolate dipped strawberries

1-4 oz bar Ghirardelli Midnight Reverie or any good chocolate
1 qt ripe strawberries
2-4 oz white chocolate (I used Aldi)

Melt dark chocolate (either by double boiler or microwave).

Soak strawberries in a mixture of 1 part white vinegar to 3 parts water. Dry them off on paper towels.

Hold strawberries by the green party. Dip them. Place on a wire rack on a cookie sheet. Refrigerate for 15 min.
Meanwhile, melt white chocolate (I do it in my Instant pot with a trivet in the bottom, water under the trivet and a bowl. Place it on saute normal pressure. Stir until melted.)

Remove strawberries from refrigerator.

Place melted white chocolate in a zip bag, cut the top off and drizzle on the strawberries, or put a fork in and drizzle with the fork.

Use excess chocolate to make other candy.

Ginger, garlic, guogujang (Korean hot sauce) - all so wonderful mixed into meatballs. I loved it, you'll love it. I adapted this recipe from Cook Real Food Everyday Magazine. Their recipe was an oven recipe. This is so much quicker.12 minutes in the air fryer to meatball heaven. Serve it in lettuce cups for more authenticity or on top of rice, like I did.

Recipe:
Air Fryer Korean Meatballs
Serves 3-4, makes 20 meatballs

https://drive.google.com/open?id=1Sqg...

I've been making this granola since 2003. It's a family favorite. I got it in a small package in the mail from my friend Portia in 2002 and fell in love. I asked for the recipe. Since then Ive created my own version and this is it.

These are the items you see in the video:
Fiestaware orange bowl (mine is from their outlet in WV) but Fiestaware is sold in many stores across the country
Williams-Sonoma Odd Size Measuring Spoons (2 tsp, 1.5 T and 2 T spoons)
https://www.williams-sonoma.com/produ....
Bobs Red Mill oats can be found at most supermarkets, or use what you can find.
Erewhon Crispy Brown Rice Cereal - I can find it at Shoprite but it can also be found at any good health food store or Whole Foods.
Silpat Silicone liner - Bed, Bath & Beyond

Recipe originally from Cooking Light Magazine, December 2002 issue
http://www.myrecipes.com/recipe/choco...

my version:
https://drive.google.com/open?id=1qfg...

It's Summer at Risa's Kluttered Kitchen and it's time, once again, for corn and corn tips - Tips on how to pick it, husk it and to cook with it.

1-To pick corn - peel the top of the husk down and look at the top kernels. Put your fingernail in and make sure that they are juicy and fresh. If they feel dry they are old. check for wet or damp silks and top husk. If it is dry up there then it is old corn. If it is wet or damp it is freshly picked. Also make sure that the corn is fully developed. If it is round at the bottom then it is a full corn cob and is worth buying. Do not buy it if it is not filled up at the bottom with kernels.

2-To husk without picking silks all the time - make knife cuts around the base of the cob with a knife. microwave it for 4 minutes exactly. Let it cool for 5-10 minutes. Cut the bottom of the cob off and then lift it by the top husk and shake it, shake it until the cob comes out the bottom and you should have a bar cob with no silks. You might have a couple but they are easy to remove. Then cook it the way you want.

3-RANT - please do not husk your corn at the store (or farm market). If you bring your corn home naked it will get dry. The stores do not like it when you husk it there and leave the mess on the floor. If you are going to husk it at the store, please leave the husks in the display, not on the floor. Some stores have signs asking customers to leave the store with the husk on the cob for this reason. Husking the corn may be 5 cents cheaper per cob but it makes for dry and tasteless corn once you cook it. If you are going to do that at the store, cook it almost immediately or it will be terrible.

4-To cook your corn in the air fryer (or air fryer oven) - 350 degrees in an air fryer oven (one with trays, not a basket) for 6 minutes. Flip halfway through and spray the tops with oil spray (or brush with oil or melted butter). For basket type air fryer, cook at 375 degrees for 7 minutes, flipping halfway through.

to make it into Mexican Street Corn, mix together a couple of tablespoons of mayonnaise, squeeze of 2 limes, a tsp of chili powder, a sprinkle of salt and a tiny bit of garlic powder. Brush it on the corn after it comes out of the air fryer. Then put 1/4 cup of cotija cheese (or feta cheese) on a tray. Mix with 2 tbsp of cilantro. Roll the mayo-covered corn in the cheese mixture and serve. If you don't like your corn on the cob then cut it off the cob, mix it with the mayo mixture and then the cheese mixture. Delicious either way.

Skinnytaste has a great new Air Fryer Cookbook with a Mexican Street Corn Recipe in it.
https://www.amazon.com/Skinnytaste-Ai...


This is a Skinnytaste Mexican Street Corn recipe - adapt it to the air fryer by using the timing I give in these notes.
https://www.skinnytaste.com/corn-on-c...

My One Pot Penne with Sausages - in less than 30 minutes for the whole process.

One Pot Penne with Sausages
adapted from Laurel Randolph
serves 6

1 pound chicken Italian sausages
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp Penzeys Tuscan Sunset seasoning
1 tsp himalayan sea salt
1/2 tsp black pepper
1-15 oz can diced tomatoes with juices
1-15 oz can tomato puree or sauce
1/2 cup water
1-12 oz box spinach penne

Plug in instant pot. press saute. once it says "hot" add 1 tbsp oil. let it heat up for a minute. Add sausages. Do not move them for a few minutes so they don't stick. Turn over once they move on their own. Brown all over.. Remove and cut them up. Place water in pot. Add pasta, the last two tbsp oil, the sausages, then layer on the remaining ingredients. Do not mix.

Lock the lid. Cancel saute. Press Manual and then the up and down buttons to get to 1 minute less than half the time on the box {for me it was 4 minutes.} Leave the pot alone. Leave the kitchen if you have to.

Do a natural pressure release. Open the pot. If the pasta is underdone than press saute again and let it cook for another minute or so. If its done, than mix it and add some parmesan cheese.

Serve.

The Instant Pot Electric Pressure Cooker Cookbook by Laurel Randolph
https://www.amazon.com/dp/B00FLYWNYQ?...

The Instant Pot 6 quart Duo
https://www.amazon.com/Instant-Electr...